Orange Almond Biscotti

I have been making biscotti for years but usually stick to my old basic almond biscotti. I am trying new recipes so that I have a variety for my son’s wedding “pot luck dessert” table. I always make a double batch because I use biscotti baking pans (and two batches are just as easy as one!). I did so with this recipe along with following reviews to add more extract and zest. When I use the pans, I have to adjust the baking time. These turned out very nice and the drizzle of chocolate just adds a nice touch. They are a bit crispier than I am accustomed to which can be a result of the adjusted baking time but will also stand up to traditional “dunking”. I would make again and maybe try and orange drizzle. Enjoy.

Nice! I baked at 325F to dry out dough more and decrease browning. Also used less sugar as I don’t care for things too sweet. You can also substitute Swerve sweetener or other artificial sweetener. Recommend upping almond extract to at least 1 tsp.

This is a very sticky dough. Instead of rolling use wet hands to make a log then pat the log flatter. Rewet your hands as needed

Definitely my new “go to” treat!

Love them orange and almonds just yummy

So taking in everyone’s reviews, this is how I made it and it wasn’t too difficult. First, use parchment paper to roll and bake. I took out almonds and added pecans and cranberries plus I used the same amount of orange extract as the almond extract. For the first bake I set the oven to 320 and while cutting the biscotti, increasing the temp to 350 and baked it for 12 min. They came out great!

Easy recipe to follow and delicious biscotti. I dipped one end of the finished biscotti into a semi sweet chocolate glaze with a bit of orange extract. My husband loved it.

Very wet dough and difficult to work with even with wet hands. I used parchment paper. Dough spread out a bit too much for my liking. Flavor in the end was good but I do prefer another recipe.

I have made a lot of different biscotti recipes, but this is one of the best! I like a little stronger almond taste, so I generally add about 1/2tsp of almond extract and one full tbsp. of orange zest. I also use this recipe as a base for when I want to be creative, but nothing beats the orange/almond combo with chocolate chips intermixed.

I made this the first time and found shape too big and it failed to cook through on the first bake. Also I agree with the reviewer that said the biscotti tasted eggy. I made the following changes with great success: I substituted one of the eggs for irish cream liqueur (Baileys) I made 4 thinner and slightly shorter logs and this made for a more evenly baked and preferable sizes biscotti. Increased almond extract to 1/2 teaspoon . Will definitely make these again with the changes I have made.

Lovely flavour. More almond than orange, though. Also found I had to bake at each stage a bit longer to get desired result. But still my favourite (of my admittedly limited) biscotti repitoire to date.

Delicious!!!

really enjoyed this recipe! came out crunchy like their supposed to be. i made modifications to my recipe i used all organic ingredients and raw almonds light spelt flour but less cause its more dense then regular floor, one full orange for the zest, whipped up pasture raised eggs and organic coconut oil instead of vegetable oil, heaping 1/4 cup of organic cane sugar it was amazing but i would probably make three loaves next time cause the two loaves were really big and cracked on the first bake. it was very difficult to work the dough it got very stiff and i couldn’t get all the flour folded in so had to add some milk to get it all together. will definitely make them again great recipe thanks karen.

Wonderful flavor!

My first try at this I was tempted to handle it like bread dough, but it’s too sticky. This batch was okay, but needed a tad bit more zest and almond extract. With my second batch, I divided into 3 loaves, added more zest and almond extract, plus a tiny bit of vanilla. I also used foil with non stick spray to help me shape the loaves. Finally, they are cooking at a lower temp for a longer time. They spread more than I remember the last batch doing, so be sure to allow for this. Took a bit longer on the second toast, but were very tasty! Drizzle with chocolate, too!

I had some trouble with the dough being really sticky. I might add a tiny bit more flour next time. But I made a simple powdered sugar and milk glaze and added some more almond flavor to that. It was really good!

Delicious! But do use wet hands to shape the logs…it will be easier because the dough is so gooey. Also, I did lower the heat to 320 F and baked for 45 minutes the first time through. Then, I baked 8 minutes on each side the second time through…they cooked much better this way.

Delicious and full proof! Will definetly make these again.

came out really well; i increased the almond extract to 1 tsp, but still felt it could have done with more. it could also have done with less sugar so i will probably decrease the sugar to 1 cup next time. all in all a really fabulous recipe, and honestly i’m just nitpicking! i couldn’t stop myself from eating them so i just gave them all away!

Use 1/4 cup butter for “crunch” instead of hardness; 2 TBSP orange peel; 2 tsp vanilla; Bake 325 until firm to the touch (30-45 min); cool 15 min; slice and put in 200 deg. oven for 1 hour, turnign after 30 min; turn oven off and let sit a couple of hours til cool

Big Fan! I didn’t have almonds, so I threw in some raisins. It was fantastic! I’m going to make again, with almonds, then cranberries…oh, I bet some blueberries would be good too! I’ll stop before I get too crazy 🙂